1) Combine flour & salt in a bowl. Cut in Crisco using a pastry blender ( or two knives) until all flour is just blended to form pea-sized chunks. 2) DO NOT OVER BLEND!! Sprinkle ice water 1Tbsp. at a time. Toss
lightly with fork until dough will form a ball. Divide dough into two parts. Press between hands to form two 5' to 6' inch pancakes.3) Flour rolling surface and pin lightly. Roll dough for bottom crust into circle and trim one inch larger than upside down 9 inch pie plate. Loosen dough carefully. Fold into quarters. Unfold & press into pie plate. Trim edge even with pie plate. Moisten pastry edge with water. 4) Add desired filling.
5) roll top crust same as bottom crust and lift onto filled pie . Trim 1/2 inch beyond edge of pie plate .fold top edge under bottom crust.Flute with fingers or fork.cut slits or design in top crust or prick with fork for escape of steam.6) Bake according to filling receipe. ⭐️TIP:
Can roll between two wax sheets, unfloured.
Makes two 9 inch crusts.
OVEN TEMP: 450. For 10 minutes